Chocolate Peppermint Loaf Cake

In a medium saucepan over low-medium heat cook the cocoa powder, hot coffee, and butter. Stir frequently, cook until all of the butter is melted. Set aside to cool for ten minutes or so.

Cook the ingredients

Step 1

In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt.

Mix Dry Ingredients

Step 2

Once the cocoa mixture is cooled add the vegetable oil, sour cream, milk, vanilla, and peppermint extract. Mix to combine once fully combined add the eggs and whisk to combine.

Add the other wet ingredients

Step 3

Pour liquid ingredients into the dry ingredients and mix together until fully combined, make sure there are no flour streaks left behind but don't over mix the batter or you risk a tough cake

Combine

Step 4

Pour liquid ingredients into the dry ingredients & mix together until fully combined, make sure there are no flour streaks left behind but don't over mix the batter or you risk a tough cake.

Combine

Step 5

Pour batter into the prepared pan and bake for 40-45 minutes, or until the cake is fully cooked.

Pour into Pan

Step 7

Melt the white chocolate in a bain-marie or a microwave.

Melt the White Chocolate

Step 8

In a medium size bowl blend together the confectioner's sugar and milk then mix in the cooled melted white chocolate.

Mix in Powder Sugar and Milk

Step 9

Drizzle the white chocolate frosting on top of the cake. I use an angled spatula to spread it out and encourage the drips down the sides.

Frost the Loaf

Step 9

Then sprinkle crushed candy canes on top, keep in mind over time the candy canes will bleed into the frosting.

Add Crushed Candy Canes

Step 9

Enjoy!